Chani’s Chocolate Babka
“Pain au chocolat on steroids” is how Lance Forman describes this sweet, fudgy, bready delicacy that has Eastern European Jewish origins. The recipe actually comes from Lance’s son’s fiancée…
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Description
“Pain au chocolat on steroids” is how Lance Forman describes this sweet, fudgy, bready delicacy that has Eastern European Jewish origins. The recipe actually comes from Lance’s son’s fiancée (Chani is pronounced ‘Honey’). It’s not something you find too often in the UK but in the most fashionable New York delis sweet-flavoured babkas are all the rage. A treat at breakfast, naughty but nice with afternoon tea.
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Ingredients
Plain Flour (WHEAT, GLUTEN), Sugar, Water, Chocolate (35%) (SOYA), EGGS, Yeast, Salt, Vanilla & Unsalted butter (MILK)
See allergens in bold capitals
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Cooking instructions
Ready to eat but can be warmed
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Storage & shelf life information
Keep in ambient conditions, minimum 10 days shelf life
Can be frozen up to 3 months
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Nutritional Information
Typical Values Per 100g Energy 911kj 217kcal Fat 6.2g Saturates 3.2g Carbohydrates 29.5g Sugars 27.3g Protein 10.4g Salt 1.3g